La Ferme des Galoches

In this 16C château, where period terracotta floor tiles meet stone fireplaces, chef Julien Laval – who previously worked at Restaurant Serge Vieira in Chaudes-Aigues and was a finalist in the French Dessert Championship – is truly coming into his own. His indulgent modern dishes combine top-notch ingredients with a judicious use of international details, and are meticulously presented – take, for example, the foie gras terrine topped with a green tea and hibiscus jelly, served with lychee chutney in kumquat vinegar, or the Dombes duckling prepared two ways: cooked whole and pastilla, accompan

Set on the banks of the Loire, this inn, refurbished in a tasteful modern vein, is the bolthole of Marie and Fabien Raux (born in northern France, the chef’s eclectic career has taken him to fine establishments from Morocco to Alsace). The chef crafts dishes in the zeitgeist, curated into a single set menu and starring seasonal produce. The vegetables come straight from the nearly 5 acres of garden and orchard that supply 90% of the restaurant’s needs, even in winter! The remainder is sourced from a handful of local producers: Loire zander, lamb, rabbit… Everything tastes of something in this

On the banks of the River Loire, this restaurant is run by a local chef, whose trademark is delicious market-fresh cuisine. He serves an affordable set menu at lunchtime and a more elaborate monthly set menu. He carefully sources his ingredients, giving local produce pride of place: foie gras from Domaine de Limagne, trout caught in the Oron, beef from a farmer-butcher in Renaison, Roanne saffron and organic vegetables from Arfeuilles. A lovely cheese trolley is presented in the dining room.

In the heart of the Forez region, this group of large stone and timber buildings nestles between a fir forest and a lake. The property is conducive to kicking back on the terrace in summer or, in winter, to embracing the hygge lifestyle by the imposing fireplace in the cosy restaurant room. Chef Thomas Laurier (Maison Pic and Dame de Pic, Chabichou) cooks up indulgent comfort food: an excellent pâté en croûte (a speciality served year-round in different variations), or pain de brochet – tender and crispy pike terrine with a perfectly executed dill and potato velouté. The chef's partner provide

Unlike its namesake, this charming restaurant did not fall from an asteroid but was in fact founded in the early 19C by the great-great-aunts of the current owner. You can expect carefully devised and executed dishes in the zeitgeist with overtones of surf and turf accents. The several-course menus are artfully plated and tempting, without forgetting a splendid cheese (matured on site) trolley and a simpler lunchtime lineup. In addition to the fine dining establishment, the house also operates the bistronomic Le 1534 lounge and a delicatessen store, as well as organising tasting sessions in it

Flavour and special occasion indulgence depict this 18C property nestled in greenery. Diners are treated to contemporary cuisine in the "salle des peintures" hung with period paintings, or in the conservatory overlooking the park. The chef scours the countryside for premium produce like Chérier pigeon, matured seabass or high-quality blue lobster. Warm welcome and seamless service.

In the heart of this market town near Roanne, imagine an old stone house lit up in blue at nighttime, whose tasteful elegant interior is flanked by a lovely alfresco courtyard terrace that is perfect for special occasions. The scene is set for a fine dining experience. Chef Jérémie Louis crafts fresh, modern recipes in which artistically displayed vegetables are often cast in the lead roles. The cheese trolley is truly in a class of its own. Océane, the chef’s partner, supervises the front-of house cheerfully and seamlessly. A family-run establishment depicted by a genuine “home from home” vib